Thai Red Curry Beef

Name: Thai Red Curry Beef
Prep time: 11 h 36 min
Cook time: 11 h 36 min
Total time: 11 h 36 min
Yield: 35
Cuisine: Indian, Asian
Ingredients: 2 cans (each 8 oz.) sliced bamboo shoots, drained; 1 kilograms lean stewing beef, such as chuck or round, cut into 1 1/2-inch chunks; 2 Tbs firmly packed dark brown sugar; 3 Tbs canola oil; 2 Tbs Thai or Vietnamese fish sauce; 3 Tbs chopped fresh mint; 4 garlic cloves, minced; 2 Tbs fresh lime juice; 1 teaspoon freshly ground pepper; 1 teaspoon salt; 59 milliliters Thai red curry paste; 2 cans (each 13 1/2 fl. oz.) unsweetened coconut milk; 1 yellow onion, finely chopped

The recipe Thai Red Curry Beef is ready in around 11 hour and 36 minutes and is definitely a spectacular gluten free and dairy free option for lovers of Indian food. One serving contains 155 calories, 6g of protein, and 13g of fat. This recipe serves 35. A mixture of coconut milk, mint, onion, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Place the beef in a bowl.

Ingredients you will need

Beef

Equipment you will use

Bowl

Sprinkle with the salt and pepper and toss to coat evenly. In a large fry pan over medium-high heat, warm the canola oil. Working in batches if necessary, saut the beef until browned on all sides, about 5 minutes.

Ingredients you will need

Salt And Pepper

Canola Oil

Beef

Equipment you will use

Frying Pan

Transfer to a bowl and set aside.

Equipment you will use

Bowl

Add the onion and garlic to the pan and saut over medium-high heat for 1 minute.

Ingredients you will need

Garlic

Onion

Equipment you will use

Frying Pan

Add the curry paste and stir until it is fragrant and coats the onion and garlic, about 30 seconds.

Ingredients you will need

Curry Paste

Garlic

Onion

Transfer the beef to a slow cooker and add the coconut milk mixture. Cover and cook according to the manufacturer's instructions until the beef is very tender and the sauce is thick but still fluid, about 3 hours on high or 6 hours on low. About 5 minutes before the beef is done, stir the bamboo shoots into the curry.Spoon the curry onto warmed individual plates or into a large serving bowl.

Ingredients you will need

Bamboo Shoots

Coconut Milk

Curry Powder

Sauce

Beef

Equipment you will use

Slow Cooker

Bowl

Garnish with the mint and serve immediately.

Ingredients you will need

Mint

Serves 6 to 8.Adapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Dennis Kelly (Oxmoor House, 2008).

Equipment

Bowl

Frying Pan

Slow Cooker

Ingredients

Servings:

2cans

(each 8 oz.) sliced bamboo shoots, drained 1kilograms

lean stewing beef, such as chuck or round, cut into 1 1/2-inch chunks 2Tbs

firmly packed dark brown sugar 3Tbs

canola oil 2Tbs

Thai or Vietnamese fish sauce 3Tbs

chopped fresh mint 4

garlic cloves, minced 2Tbs

fresh lime juice 1teaspoon

freshly ground pepper 1teaspoon

salt 59milliliters

Thai red curry paste 2cans

(each 13 1/2 fl. oz.) unsweetened coconut milk 1

yellow onion, finely chopped

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Tanian et Vincent Careme Terre Brulee Chenin Blanc. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 16 dollars per bottle.